-Carefully sort through 1 cup of Jacob’s Cattle beans.

-Rinse, then cover with several inches of water and soak for 6-12 hours.

-Drain the beans, discarding the water, then put them in a large pot and add water to cover by 2 inches.

-Chop 4 cloves of garlic and add to the beans.

-Bring the beans to a boil, then turn the heat to low and cook for 45-60 minutes until the beans are tender.

-Melt 3 TBS butter or olive oil in the widest skillet you have.

-Add the beans to the hot pan in a single layer, saving extra beans that don’t fit.

-Stir the beans, then brown on one side for 4 minutes, then turn and brown the other side, 4 minutes more.

-Finely chop up 1 bunch of kale and stir it into the beans.

-Add 1 tsp of sea salt, 3 cloves of finely chopped garlic and 3 TBS chopped cilantro.

-Cook until kale starts to wilt, remove from heat and drizzle with some good extra virgin olive oil or truffle oil.

-Serve with a wedge of lemon and some freshly grated Parmesan cheese.